One-Pan Recipe: Shrimp Creole

One-Pan Recipe: Shrimp Creole

Serves 4–6

Shrimp Creole usually consists of cooked shrimp in a mixture of tomatoes, onion, celery and bell pepper, spiced with hot pepper sauce, and served over steamed or boiled white rice.



  • 11⁄2 lbs jumbo raw shrimp
  • 1 cup seafood stock
  • 2 tbsp olive oil
  • 1 medium onion, chopped
  • 2 celery ribs, chopped
  • 3 garlic cloves, minced
  • 1⁄2 green bell pepper, chopped
  • 1⁄2 red bell pepper, chopped
  • 3 tbsp fresh parsley, chopped
  • 1 tbsp fresh oregano, chopped
  • 1 1⁄2 tsp fresh thyme, chopped
  • 1 tbsp all-purpose flour
  • 1 bay leaf
  • 1⁄2 cup dry white wine
  • 1 14.5-oz can diced tomatoes in juice
  • 1 8-oz can tomato sauce
  • Salt and ground black pepper, to taste
  • 1⁄2 tsp hot red pepper sauce

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  1. Peel and devein shrimp. Combine shells and stock in skillet and bring to a boil over high heat. Reduce heat to medium-high and simmer for 10 minutes, or until reduced by half. Strain stock through a sieve set over a bowl.
  2. Return skillet to medium-high heat. Add oil. Add onion, celery, garlic, and peppers and cook for 3 minutes. Add parsley, oregano, and thyme and cook for 1 minute. Reduce heat to low, stir in flour, and cook for 1 1⁄2 minutes.
  3. Add stock, bay leaf, wine, tomatoes, and tomato sauce and bring to a boil over medium-high heat. Reduce heat to low; simmer for 5 minutes. Add shrimp, cover, and cook over medium heat for 2-4 minutes.
  4. Move shrimp to a bowl. Increase heat to medium-high and cook until reduced by a third. Remove bay leaf. Season sauce with salt, pepper, and hot sauce. Reheat shrimp in reduced sauce and serve.

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Written by Jenny Nickelson

Jenny Nickelson has been a sports enthusiast since childhood. Because of her deep love to water, she started training swimming in early years. Today she swears on variety and does it all: from swimming, running and cycling to fitness, skiing, dancing and mountaineering.


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